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Ginger is naturally associated with Chinese cooking. The ginger plant is native to Asia and was one of the first oriental spices to travel the Silk Road to Europe. Its uses are many. Sautéed with garlic and scallions, it forms the basis for a host of dishes. Dried or candied, it is used in preserves and sweets that the Chinese enjoy as nibbles. In this recipe, sweet preserved ginger is used to add tang to fresh fruits.
- 3 tablespoons stem ginger syrup
- 2 tablespoons clear honey
- 1 tablespoon chopped stem ginger
- 1 1/3 cups green ginger wine
- 1 large mango
- 1 small fresh pineapple, cut into good bite-size pieces
- 1 medium cantaloupe, cut into balls
- 2 Chinese gooseberries (kiwis), peeled and sliced
- 2 star fruits, sliced
- Juice of 1 lime
- 1 tablespoon finely julienned strips of lime zest, for garnish
Combine the stem ginger syrup, honey, and stem ginger with the ginger wine. Set aside.
Slice the mango on each side of the stone. Cut the flesh from the skin in chunks. Mix with the other fruits, lime juice and grated lime zest. Pour the ginger wine mixture over the fruits. Cover and refrigerate overnight.
TO SERVE: Attractively arrange in a bowl and garnish with the lime. Serve chilled.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
115 calories; 1g total fat; 0mg cholesterol; 18mg sodium; 30g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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